| 山楂功能性成分分析及检测方法 |
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| 引用本文： | 卢伟,耿楠,陆宁.山楂功能性成分分析及检测方法[J].包装与食品机械,2017,35(3). |
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| 作者姓名： | 卢伟 耿楠 陆宁 |
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| 作者单位： | 安徽农业大学茶与食品科技学院 合肥 230036;安徽农业大学茶与食品科技学院 合肥 230036;安徽农业大学茶与食品科技学院 合肥 230036 |
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| 摘 要： | 以山楂功能性成分为研究对象,主要介绍了对人体的营养有帮助的山楂功能性成分,如黄酮类化合物、三萜类化合物、原花青素、有机酸等,并阐述了各成分的检测方法;拟对山楂功能性成分研究提供借鉴,并对不同人群食用药食同源的山楂及其制品能提供一定的食用指导。
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| 关 键 词： | 山楂 黄酮类化合物 三萜类化合物 原花青素 有机酸 检测方法 |
Analysis and Detect Methods of Hawthorn′s Functional Elements |
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| LU Wei,GENG Nan,LU Ning.Analysis and Detect Methods of Hawthorn′s Functional Elements[J].Packaging and Food Machinery,2017,35(3). |
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| Authors: | LU Wei GENG Nan LU Ning |
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| Abstract: | The functional components of hawthorn, such as flavonoids, triterpenoids, procyanidins and organic acids, which were helpful to the nutrition of human body were introduced as the objective in this review. And the detection methods of each component were also discussed. It is proposed to provide reference for the study of the functional constituents of hawthorn and provide some edible guidance for the consumption of homologous hawthorn and its products. |
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| Keywords: | hawthorn flavonoids triterpenoids proantho cyanidins organic acids detect methods |
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